bone broth hot chocolate

Ingredients

• 2 cups Bone Broth (homemade or high‑quality store‑bought, preferably chicken or beef)
• 2 tablespoons Unsweetened Cocoa Powder (preferably Dutch‑process for richer flavor)
• 2 tablespoons Honey (adjust sweetness to taste)
• 1 teaspoon Vanilla Extract (pure vanilla for best aroma)
• 1 pinch Sea Salt (enhances chocolate flavor)
• ¼ teaspoon Ground Cinnamon (optional, for warm spice note)
• 1 tablespoon Marshmallow Root Powder (dried and finely ground, provides soothing properties)
• 1 tablespoon Gelatin (powdered, unflavored)
• 1 tablespoon Collagen Peptides (unflavored, for skin‑supporting protein)
• ½ cup Water (for dissolving marshmallow mixture)
• 2 tablespoons Additional Honey (for marshmallows) (sweetens the marshmallows)
• ½ teaspoon Vanilla Extract (for marshmallows) (adds flavor to marshmallows)
• 1 pinch Sea Salt (for marshmallows) (balances sweetness)

Instructions

1. Heat Bone Broth

   Pour 2 cups of bone broth into a saucepan and place over medium heat.

   Time: PT3M

   Temperature: Medium heat

2. Add Chocolate Flavors

   When the broth is warm (just below simmer), whisk in 2 tbsp unsweetened cocoa powder, 2 tbsp honey, 1 tsp vanilla extract, a pinch of sea salt, and optional ¼ tsp ground cinnamon until fully dissolved.

   Time: PT4M

3. Simmer Briefly

   Bring the mixture to a gentle simmer for about 2 minutes, allowing the flavors to meld. Do not let it boil vigorously.

   Time: PT2M

   Temperature: 185°F

4. Transfer to Mug

   Remove the saucepan from heat and pour the hot chocolate into two mugs.

   Time: PT1M

5. Prepare Marshmallow Base

   In a small saucepan, combine ½ cup water, 2 tbsp honey, 1 tbsp marshmallow root powder, 1 tbsp gelatin, and 1 tbsp collagen peptides. Stir gently to disperse powders.

   Time: PT3M

   Temperature: Medium heat

6. Cook Marshmallow Mixture

   Heat the mixture, stirring constantly, until it reaches a gentle boil (212°F) and the gelatin and collagen are fully dissolved, about 2 minutes.

   Time: PT2M

   Temperature: 212°F

7. Flavor Marshmallows

   Stir in ½ tsp vanilla extract and a pinch of sea salt. Mix until the mixture is glossy.

   Time: PT1M

8. Set Marshmallows

   Pour the hot marshmallow mixture into a silicone mold or onto a parchment‑lined tray, spreading to about ½‑inch thickness. Let cool at room temperature for 10 minutes, then refrigerate for 15 minutes to fully set.

   Time: PT25M

9. Top Hot Chocolate

   Remove the set marshmallows, cut into bite‑size pieces, and place a handful on top of each mug of hot chocolate. The marshmallows will melt slightly, creating a fluffy, fragrant topping.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g